- High Priority - Cooked eggs hot held at less than 135 degrees Fahrenheit. / at 115F / hot unit for 20 minutes / product was reheated.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / sausage 115F / hot unit for 20 minutes / reheated to 167F. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. / hand sink by the office / **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. / all TCS food on line with a time marked but no written plan available / ham, onions peppers, lettuce and tomatoes / **Repeat Violation**
|
11/06/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. / case of soda cups.
- Basic - Current Hotel and Restaurant license not displayed. / **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / back small prep table / near the office / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / ham 52F, peppers and onions 54F, lettuce 56F / front cook line prep area less than 2 hours / product was iced / time as a public health control recommended.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / hash brown under heat lamp 126F / recommended time as public health control.
- High Priority - Raw animal food stored over ready-to-eat food. / raw bacon stored over ready to eat chicken / **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. / sanitizing bucket stored over onion ring sauces / front counter.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. / ham, onions peppers, lettuce using time as a public health control but no written plan available.
|
09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Salad spinner below chemicals.
|
12/31/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cup with no handle provided to dispense sugar. **Corrected On-Site**
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Handsink needs to be caulked to the wall.
- Basic - Floors not constructed to be easily cleanable. deep groutlines causing retention of standing water.
- Basic - Soil residue build-up on nonfood-contact surface. Condiment bins and shelf where thermometer is stored.
- Basic - Working containers of food removed from original container not identified by common name. Sugar.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 20 F in reach in cooler where foods are temping 41 F;
|
8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Fries, walk in freezer **Corrected On-Site**
- Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
|
2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris on walk in cooler shelving
- Critical - Observed interior and exterior of cookline microwave soiled.
|
11/16/2012 | Routine - Food | Call Back - Complied |
- No Heimlich maneuver sign posted.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 11 7 12.
- Observed build-up of food debris on walk in cooler shelving
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Frontline handsink ledge
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed interior and exterior of cookline microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Liquid egg 69F held outside temperature control, moved into cooler.
- Observed single-service items stored on floor. Bowls, lids, dry storage area
|
9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Burger King #1516, 1477 Sr 436, Casselberry, FL »